Chocolate Caramel Sauce

Recipe:

Ingredient Notes:

• Sugar. Fine white sugar is best for this sauce – it melts faster and is less likely to crystallize than coarse sugar.
• Corn Syrup. This ingredient is responsible for the plasticity of the caramel and prevents sugar crystallization during storage. If desired, it can be replaced with invert sugar syrup or honey. However, the latter gives the caramel its own flavor, which may not be to everyone’s liking.
• Chocolate. The optimal cacao content in chocolate for this recipe is 60-70%. Milk chocolate as a 1:1 replacement will not work, it requires slightly different proportions of the other ingredients.

Let’s start cooking.

Place the sugar, corn syrup, and water in a saucepan. Place the saucepan on the stove and cook over medium heat.

The caramel should turn an amber color.

At this point, remove the saucepan from the heat and gradually whisk in the heated heavy cream while stirring. Return to the stove and cook over low heat, stirring, until the lumps break up.

Remove from heat and add finely chopped chocolate. Stir until dissolved.

Transfer to a bowl, cover with plastic wrap, and cool completely – first at room temperature, then in the refrigerator.

Enjoy!